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Coping with school and epilepsy
- Thread starter Emerald
- Start date
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I get fed up with everyone saying how *hard* it is to "comply" with a diet such as this. You just have to want it.
I asked a friend who has epilepsy this direct question. "Which is more important to you, being able to eat pizza and beer or having a non-seizing brain?" Some people would actually opt for the pizza and beer but I just don't get it. Of course people have the right to their own decisions but that one makes no sense to me.
I asked a friend who has epilepsy this direct question. "Which is more important to you, being able to eat pizza and beer or having a non-seizing brain?" Some people would actually opt for the pizza and beer but I just don't get it. Of course people have the right to their own decisions but that one makes no sense to me.
I don't know who would want to live with e. Sure, the diets hard, but if it helps I will definitely do it. I found an amazing low carb bread recipe that's done in the microwave! The best part about it is that you can make pizza, cinnamon rolls, cake, strawberry shortcake, French toast and so much more with the one recipe and a few changes!
Check out the Mark's Daily Apple site which is paleo/Primal. They have some great reader contributed cookbooks you can download for free.
You can also google from the angle of almond flour and coconut flour recipes. Of all the non-grain flours out there, those two are the best IMO because they have the most nutritional bang for the carb buck. Some of the other recipes use tapioca or potato starch which are good glue but not that nutrient dense.
You can also google from the angle of almond flour and coconut flour recipes. Of all the non-grain flours out there, those two are the best IMO because they have the most nutritional bang for the carb buck. Some of the other recipes use tapioca or potato starch which are good glue but not that nutrient dense.
Thanks for the advice! Most of my family is gluten free, so I already do a lot with coconut flour. I also have a prescription flour called ketocusine that works really well if you add a little bit of coconut or almond flour. By itself it has a weird texture, but by adding even just a tablespoon of coconut flour it gives it a much better texture. The ketocusine also has extra fat which is why I have it. I had to convince my dr that I needed it! No wonder they didn't like the diet! If you can't have baked goods, you're missing so much!
Do you mean "KetoCuisine"?
That stuff has a good fat ratio to it but the fat is all sunflower seed oil. And the rest of it is mostly cellulose (probably that weird texture you mentioned). Also pretty heavy on the maltodextrin which is basically sugar. Maltodextrin is derived from either wheat or corn but, due to a loophole in the regs, it doesn't have to be declared when flying the "gluten free" flag. It has about the same glycemic index as sugar though (it can range from 85-115).
My basic baking mix is 50/50 almond and coconut flour. The coconut is fluffier while the almond is denser so you can adjust that based on what you want to cook. Add eggs and butter and/or coconut oil plus any flavor items like cocoa powder, raisins, nuts, etc. I sometimes include some finely shredded coconut to fulfill the roll that the cellulose has in that mix, fiber and structure. Plain cellulose though has zero nutrition to it.
I can see that it is convenient to have it in a pre mixed and measured form with all the carb grams spelled out on the label. But as far as nutrient dense foods go, I think you can do better.
That's great that the whole family is gluten free. That makes for a much more supportive environment at home.
That stuff has a good fat ratio to it but the fat is all sunflower seed oil. And the rest of it is mostly cellulose (probably that weird texture you mentioned). Also pretty heavy on the maltodextrin which is basically sugar. Maltodextrin is derived from either wheat or corn but, due to a loophole in the regs, it doesn't have to be declared when flying the "gluten free" flag. It has about the same glycemic index as sugar though (it can range from 85-115).
My basic baking mix is 50/50 almond and coconut flour. The coconut is fluffier while the almond is denser so you can adjust that based on what you want to cook. Add eggs and butter and/or coconut oil plus any flavor items like cocoa powder, raisins, nuts, etc. I sometimes include some finely shredded coconut to fulfill the roll that the cellulose has in that mix, fiber and structure. Plain cellulose though has zero nutrition to it.
I can see that it is convenient to have it in a pre mixed and measured form with all the carb grams spelled out on the label. But as far as nutrient dense foods go, I think you can do better.
That's great that the whole family is gluten free. That makes for a much more supportive environment at home.
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